Jen's Strawberry Rhubarb Banana Cake

This is a delicious spring time recipe that I joke we could have named Everything But The Kitchen Sink cake. It is extremely moist and pairs well with a cup of coffee while sitting outside enjoying the springtime weather!
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Prep Time 20 mins
Cook Time 40 mins
Course Dessert
Servings 18 servings


  • 1 cup Milk
  • 1 Tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 ½ cups brown sugar
  • cup vegetable oil
  • 1 egg
  • cups all purpose-flour
  • 1 tsp salt
  • 1 tsp baking soda
  • cups chopped rhubarb
  • cup chopped strawberries
  • 2 ripe bananas

To drop on to top of cake batter

  • ½ cup brown sugar
  • 2 tbsp melted butter


  • cups powdered sugar
  • 3 tbsp milk


  • Preheat oven to 325*
  • Spray a 9X13 pan with cooking spray
  • Combine 1 cup of milk, vanilla, and lemon juice in a glass bowl and let sit for 10 minutes
  • Mix milk mixture, egg, bananas, oil, and 1 ½ brown sugar in a bowl
  • In a separate bowl mix flour, salt, and baking soda
  • Add strawberries to egg/oil mixture and stir
  • Fold dry ingredients in a little at a time
  • Add rhubarb
  • Pour mixture into sprayed cake pan
  • Combine melted butter and 1/2 cup brown sugar, drop spoonfuls onto the top of the cake batter in various locations.
  • Bake cake at 325* for 40 minutes or you can put a toothpick in center of cake and it comes out clean.
  • Remove cake from oven and let cake cool


  • Mix powder sugar and milk until it makes a thick glaze
  • Pour over cool cake
  • Cut and serve
Keyword banana, cake, rhubarb, springtime recipes, strawberry